Process of making Maple Syrup

 

Each year in the Northeast wholesale maple syrup is a huge business. People flock to farmers markets, grocery stores, even homemade stands in front of garages to get the sweet stuff they crave each year. Anywhere you look around that is near trees, you will find wholesale maple syrup tanks strapped to trees.

Where does the syrup come from?

The famous sugar maple tree is where the wholesale maple syrup comes from. When winter starts coming to an end, but it’s not quite the springtime, you start to tap the trees. It requires perfect maple syrup making weather. This is mild weather during the day and freezing temperatures at evenings. A day of 60° and a night of 31° would be considered perfect for maple syrup. It would be preferred to have a few of these days in a row to get the sap really flowing. What are you doing takes instincts to know the weather and what is coming. It is like the farmer’s almanac, you just know when to do it.

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  • The trees must be 10 inches around at least and healthy before tapping.
  • You tap about 10 gallons of sap which turns into a quart of maple syrup.
  • The weather conditions, how the soil is, and how good the trees are depends on how much syrup you will get.
  • There is 4 to 6 weeks of a sugar season.
  • You must use extremely healthy trees. You also must follow closely how much you were tapping so that you do not hurt the tree. If you follow the rules of only taking 10 gallons it will not affect the tree.

High Sugar Content

When you tap the wholesale maple syrup there will be 1 to 4% sugar content. You use a device called a Hydrometer to test the syrup. The higher the concentration the better the syrup is. Wholesale maple syrup manufactures would like the highest concentrated sap they can get.

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